One-Pan Mediterranean Tahini Chicken and Potato Skillet
Rated 4.0 stars by 32 users
Category
Dinner, Tahini; One-Pan; Sauces, Dips, Dressings
Servings
4
Cook Time
50 minutes
Ingredients
1½ cups low-sodium chicken broth
-
½ cup Soom Premium Tahini
Juice from 2 lemons
½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
1 lb potatoes of choice
2 Tbsp olive oil
¼ tsp salt and pepper
1 red bell pepper
3 garlic cloves
1¼ – 1½ lbs boneless and skinless chicken breasts
Salt and pepper
1 Tbsp olive oil
¾ cup marinated artichoke hearts
2 Tbsp chopped sun-dried tomatoes
Chopped flat-leaf parsley
Chopped oregano
Lemon wedges
For the Sauce
For the Potatoes and Chicken
Directions
- Preheat oven to 375F.
- Begin by making the sauce. In a medium bowl, whisk together chicken broth, Soom Tahini, lemon juice, dried oregano, salt, and pepper until smooth. Set aside.
- Cut the potatoesinto 3/4 – 1” cubes. Meanwhile, heat a large oven-safe skillet over medium to medium-high heat. Add olive oil to the warmed skillet. Add potatoes, salt and pepper and sauté for 5 minutes, stirring frequently. Add the pepper cut into 1” pieces, and sauté for an additional minute. Add chopped garlic and sauté for 30 seconds or until fragrant.
- Remove the potatoes, peppers, and garlic from the skillet and set aside in a bowl while you sear the chicken.
- Season the chicken breasts with salt and pepper on both sides. Add olive oil to the skillet. Sear chicken for 4 minutes on each side, or until it develops a golden-brown crust.
- Add the potatoes, peppers, and garlic back into the skillet, arranging them around the chicken in an even layer. Sprinkle marinated artichoke hearts and sun-dried tomatoes on top.
- Pour the sauce over everything and remove from heat.
- Bake for 15 minutes, or until chicken is cooked through and potatoes are tender.
- Sprinkle with chopped flat-leaf parsley and oregano, and serve with lemon wedges.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Kosher
Seasonality: All, Summer
Diane T.
July 13, 2022
One of the most delicious dishes I’ve ever made, according to my most honest critic, my husband! I did substitute chicken thighs for the stated recipe chicken breasts for more savory flavors to be absorbed. Only recommendation is to go easy on the lemon juice and add accordingly after dish has cooked to be on the safe side from stealing the show of these other incredible flavors. This one is a keeper and hubby requesting this being a 1x week meal is a complete winner! Having all the ingredients in one pan makes for a quick ’n scrumptious easy meal to prepare!